Dairy Free Overnight Apple Coffee Cake
Wake up to the irresistible aroma of this **Dairy-Free Overnight Apple Coffee Cake**, a moist and flavorful treat perfect for breakfast or brunch. Packed with tender chunks of tart Granny Smith apples, warm spices like cinnamon and nutmeg, and a hint of sweetness from unsweetened applesauce, this coffee cake is a wholesome twist on a classic favorite. The crumbly coconut oil streusel topping adds a buttery, cinnamon-spiced crunch without any dairy. Designed for make-ahead convenience, the batter is prepared the night before, allowing the flavors to meld beautifully while you sleep. Whether you’re accommodating a dairy-free lifestyle or just looking for a fall-inspired dessert to share, this coffee cake is guaranteed to delight with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Unsweetened applesauce
- 0.25 cups Coconut oil, melted
- 0.75 cups Brown sugar, packed
- 1 teaspoons Vanilla extract
- 2 pieces Eggs, large
- 0.5 cups Unsweetened almond milk
- 2 cups Granny Smith apples, peeled, cored, and diced
- 0.75 cups Rolled oats
- 0.5 cups Brown sugar (for streusel topping)
- 0.33 cups All-purpose flour (for streusel topping)
- 0.25 cups Coconut oil, solid (for streusel topping)
- 1 teaspoons Ground cinnamon (for streusel topping)
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a large mixing bowl, combine the unsweetened applesauce, melted coconut oil, and brown sugar. Stir until smooth.
Add the eggs to the wet mixture one at a time, whisking well after each addition. Then stir in the vanilla extract and unsweetened almond milk.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the diced Granny Smith apples and the rolled oats until evenly distributed, being careful not to overmix.
Grease a 9x9-inch baking dish (or line it with parchment paper) and pour the batter into the dish, spreading it out evenly.
In a small bowl, prepare the streusel topping by mixing the brown sugar, flour, cinnamon, and solid coconut oil with a fork or pastry cutter until crumbly.
Sprinkle the streusel topping evenly over the batter.
Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate overnight to allow the flavors to develop.
In the morning, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 10-15 minutes while the oven preheats.
Bake the coffee cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 15 minutes before slicing and serving. Enjoy your dairy-free apple coffee cake!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 40.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
